Good Lifestyle

MoreApple pies are made with two crusts, one as base, the other as above, doubling the impact of refined carbohydrates and cheap greases that make up the dough. This is both a waste of calories and not as tasty as our recipe. Here we replace the second crust with a crunchy seal made of oats, chopped almonds and brown sugar, offering a perfect texture counterpoint with soft apples while strengthening the overall nutrition of thedessert. Now you can have your low calories and eat your pie too!

Nutrition:360 calories, 14 g of grease (5 g saturated), 38 g of sugar

Serves 6

You will need

2 apples granny smith, peeled, caressed and slicing
2 gala apples, peeled, choric and trenched
1/3 cup granulated sugar
1/2 cup of unsweetened apple sauce
1 tablespoon of flour
1 lemon juice
1 1/2 c. Cinnamon
1 frozen pie shell, thawed
1/4 cup of chopped almonds
1/4 cup of light brown sugar
1/4 cup of rolled oats
2 c. Soup with cold butter, diced

How to do it

1. Preheat the oven to 375 ° F.
2. Combine apples, granulated sugar, pulley compote, flour, lemon juice and 1 cinnamon teaspoon in a large mixing bowl.
3. Incorporate the combination completely, then scrape into the pie shell. (Depending on the size of your apples, it can do more filling than necessary. Apples must increase slightly on the pie case, mocketing in the center.)
4. Combine the almonds, brunette sugar, oats, butter and 1/2 teaspoon of cinnamon in a bowl. Use your fingers to help you break the butter and mix with other ingredients.
5. Sprinkle the trim uniformly on the pie.
6. Place on the intermediate door and cook your cooking for 45 to 50 minutes, until the apples are soft and the crust is golden.
7. Cool before slicing and serving with spoons of the ice cream with vanilla.

Eat

Most people prefer their apple pie with a little something on the top. Here are three great calorie low ways to brown the lily.

• A spoon of 130 vanilla calories of Bryers
• For a leaner add-on, try a bit of 2%Greek yogurt Suite honey.
• For a more elegant counterpoint to the softness of the apples, a spoonful of fresh cream (French cream) is a nice trim for this pie.

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